Chili Sauce For Canning Food

CHILI SAUCE ( FOR CANNING)

Steps:

• Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands. Hot Pack 15 minutes Follow all normal canning guidelines.

CHILI SAUCE

Steps:

• Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
• Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.

GREEN TOMATO CHILI SAUCE FOR CANNING

Steps:

• Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
• Hot pack in quarts or pints and water bath process for 15 minutes.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

TASTE N' SEE CHILI SAUCE (CANNING HOME-MADE)

Steps:

• 1. Wash 30 large tomatoes Scald in boiling water untle skins begin to roll back Remove from water and finish skinning Chop or grind tomatoes -OR - RUN THROUGH FOOD PROCESSOR REMOVING SKINS & SEEDS.
• 2. Wash red n' green peppers Halve remove seeds and any thick white skin Chop red n' green peppers Peel, slice and chop onion
• 3. Put all ingredients including sugar, salt and spices into large non stick pan
• 4. Cook. Simmer for 3 hours This is a great sauce I know you ll enjoy. I haven't canned it in a number of years so cannot tell you the # of pint jars it yields. What I've numbered is an estimate. I have cut it down and made it for my husband. It is delicious.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

CHILI SAUCE

Steps:

• Use a large porcelain or stainless kettle.
• Scald, peel and quarter tomatoes.
• Put peppers, pepper pods, and onions through a food grinder.
• Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
• Stir frequently to prevent scorching, and do not scrape bottom of pan.
• Add salt if needed.
• Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
• TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.